Plum Puffs

Plum Puffs

 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 8 servings

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup plum preserves
  • 2 whole plums, cut into 16 slices
  • 1 egg
  • 1 tsp brown sugar

Instructions

  1. Preheat oven to 375°F.

  2. Open package of frozen puff pastry and separate into 8 equal triangles.

  3. Spread the preserve and place 2 plum slices on to each pastry.

  4. Fold pastry, overlapping each corner of the triangle.

  5. Beat the egg and brush the yolk over the top of the filled pastries.

  6. Sprinkle each puff with a pinch of brown sugar.

  7. Line a baking sheet with the pastries and bake for 15 minutes.

  8. Let cool and enjoy!

Recipe Video

Want more Recipes from Avonlea? Check out our Youtube Channel, or take home the recipes yourself in Cooking with Anne of Green Gables and The Avonlea Cookbook, at ShopAtSullivan.com!

Makes 2 to 3 dozen small puffs.

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Cheese Bread

Cheese Bread

1 loaf French bread

½ c butter, softened

½ t Italian seasoning

2 c shredded mozzarella cheese

Slice French bread into 1-inch slices. In small bowl mix butter and Italian seasoning. Spread on one side of each slice of bread, distributing evenly. Lay bread flat on foil-covered baking sheet. Sprinkle cheese on buttered side of bread. Bake at 375°F for 5-7 minutes or until cheese is melted and bubbly.

Brooklynn’s Easter Rolls

“Live your life to be a good example of what you believe.”  — Elder Robert D. Hales

This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

  • Rhodes frozen rolls
  • butter
  • garlic powder
  • salad supreme seasoning
  • Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Let them rise for 2-3 hours and then bake for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Rhodes Quick and Easy Orange Rolls

“Great courage … will be required to choose the right.” –Elder Ulisses Soares

 

Quick and Easy Orange Rolls

Ingredients
Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

Copycat Macaroni Grill Rosemary Bread Recipe

 

 

“After all,” Anne had said to Marilla once, “I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string.” –Lucy Maud Montgomery, Anne of Avonlea

Thanks to Sara for sharing this delicious bread recipe.

Prep Time: 2 hours 15 minutes; Cook Time: 20 minutes; Total Time: 2 hours 35 minutes

INGREDIENTS

2 teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 tablespoons dried rosemary
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
Freshly ground pepper

INSTRUCTIONS

  1. Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
  2. In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes. Rub olive oil on the inside of a clean bowl and put the dough in, cover with saran wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.
  3. Place a sheet of parchment paper on a baking sheet. Next, place the dough on a lightly floured surface and divide into 2 halves. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour or until dough has doubled.
  4. Preheat oven to 400 F. Bake the loaves for 10 minutes. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.
  5. Let cool slightly and serve warm.

 

Cinnamon Stack Biscuits

 

 

 

 

 

 

 

Cinnamon Stack Biscuits
Recipe by Winnifred Jardine

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
3 tablespoons sugar
½ cup shortening
2/3 cup milk
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon

In a large mixing bowl, stir flour, baking powder, cream of tartar, salt and sugar together. Cut shortening into the dry ingredients and mix well—until mixture resembles coarse crumbs. Add milk and mix until it forms a ball. Turn dough onto a lightly floured surface and roll it into a 16×10 inch rectangle. Brush with melted butter; sprinkle with mixture of ¼ cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 for 12 to 15 minutes. Makes 12 biscuits.

Banana Bread (Gold Medal Flour Recipe)

BANANA BREAD

    • 1 1/4cups sugar
    • 1/2 cup butter or margarine, softened
    • 2eggs
    • 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
    • 1/2cup buttermilk
    • 1 teaspoon vanilla
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1 teaspoon baking soda
    • 1teaspoon salt
    • 1 cup chopped nuts, if desired
  • DIRECTIONS
  • 1

    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

  • 2

    Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

  • 3

    Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Pumpkin-Apple Muffins with Streusel Topping

Pumpkin-Apple Muffins with Streusel Topping

Prep time: 20 minutes; cook time: 30 minutes / Yields 12 muffins

By: Carolyn Riley

Recipe From AllRecipes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin
  •  1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples

Topping

  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine

Directions

  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Jordan Marsh Blueberry Muffin Recipe

Recipe From Yankee Magazine
Original painting by Hall Groat, II

Original painting by Hall Groat, II

To one who has faith, no explanation is necessary. To one without faith, no explanation is possible. –Thomas Aquinas

Ingredients:

  •  1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

30 Minute Rolls

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A dream written down with a DATE becomes a goal.  A goal broken down into STEPS becomes a plan.  A plan backed by ACTION makes your dreams come true.  –Greg S. Reid

30 Minute Rolls

 Ingredients
  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 eggs
  • 3½ cups flour
  1. Preheat oven to 400 degrees.
  2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
  3. With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
  4. Shape dough into 12 balls and let rest for 10 minutes.
  5. Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.
Notes

For 3 dozen use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour